FN Dish – Food Network Bloghttp://blog.foodnetwork.com/fn-dish
Go behind the scenes at Food Network featuring your favorite chefs, shows, recipes, events and more.Tue, 03 Mar 2015 22:16:45 +0000en-UShourly1Soon New Yorkers Can Get Hot Tips from a Hot Sauce Sommelierhttp://blog.foodnetwork.com/fn-dish/2015/03/soon-new-yorkers-can-get-hot-tips-from-a-hot-sauce-sommelier/
http://blog.foodnetwork.com/fn-dish/2015/03/soon-new-yorkers-can-get-hot-tips-from-a-hot-sauce-sommelier/#commentsTue, 03 Mar 2015 17:00:21 +0000http://blog.foodnetwork.com/fn-dish/?p=85540Hot sauce will not be outdone. Mere months after French mustard maker Maille opened a high-end Manhattan boutique offering more than 20 varieties of mustards in jars and on tap (to be hand-poured into stoneware containers) and introduced its own “Mustard Sommelier” to New York City condiment lovers, a hot sauce tasting room is poised to open in Brooklyn with … wait for it … its own “Hot Sauce Sommelier.”

I know, sigh. But these purveyors of bottled heat are remarkably earnest about their endeavor, which they are cutely calling Heatonist. Previously peddling their wares in a wheeled cart, the Hot Sauce Mobile, which eventually proved unequal to their aspirations, they’ve decided to establish a permanent shop in the heart of hipster Williamsburg, where, according to a Kickstarter page set up to fund the project, they plan to set up a “charred oak hot sauce bar. Tasteful and timeless — like a fine hot sauce.”

The new shop, which is expected to open April 18 and feature a selection of 150 sauces from 50 makers, will be, they assert on Kickstarter, “NYC’s first and foremost destination dedicated to hot sauce: a space for one and all to discover new and unique hot sauces from all around the world.” Customers can look around themselves or ask for advice from Heatonist’s “hot sauce sommelier.” All the sauces are available to taste.

On Thursday night, with 49 hours of its Kickstarter campaign remaining and 302 backers signed on, the project had already surged not only past its initial funding goal of $18,000, but beyond $22,000.

And considering that Brooklyn already has a store dedicated entirely to fancy mayonnaise (if it does not already have a Mayonnaise Sommelier, it’s probably only a matter of time before it does), it sure looks like ketchup sure has a lot of catching up to do.

]]>http://blog.foodnetwork.com/fn-dish/2015/03/soon-new-yorkers-can-get-hot-tips-from-a-hot-sauce-sommelier/feed/0How to Eat Like a Billionaire, According to Warren Buffetthttp://blog.foodnetwork.com/fn-dish/2015/03/how-to-eat-like-a-billionaire-according-to-warren-buffett/
http://blog.foodnetwork.com/fn-dish/2015/03/how-to-eat-like-a-billionaire-according-to-warren-buffett/#commentsMon, 02 Mar 2015 21:00:10 +0000http://blog.foodnetwork.com/fn-dish/?p=85534If you want to eat and drink like a billionaire, forget the filet mignon, oysters, caviar and truffles, never mind the champagne and fine wine: Just scarf down a boatload of snack foods and soda pop.

That’s what mega-wealthy investor Warren Buffett does. At 84, the Berkshire Hathaway CEO – renowned for both his frugality and his curiously lowbrow taste in food – says he drinks at least five 12-ounce servings of Coca-Cola, made by a company he owns a great deal of stock in, every single day.

“I’m one quarter Coca-Cola,” Warren Buffett told Fortune. “If I eat 2700 calories a day, a quarter of that is Coca-Cola.”

Three of those Cokes (regular or Cherry) he’ll consume during the day, two at night. Sometimes he’ll have one for breakfast first thing in the morning, occasionally enjoying it with a can of potato sticks – Utz brand, to be precise, a company he told Fortune he’s thinking of buying. He has also been known to greet the day with a big bowl of ice cream.

His sugar-, sodium- and fat-heavy diet may not be terribly healthy, but he maintains that it’s strategic. “I checked the actuarial tables, and the lowest death rate is among six-year-olds. So I decided to eat like a six-year-old,” he told Fortune. “It’s the safest course I can take.”

Guess it’s gotten him this far …

]]>http://blog.foodnetwork.com/fn-dish/2015/03/how-to-eat-like-a-billionaire-according-to-warren-buffett/feed/0PHOTOS: Guy Fieri Makes Nachos in a Trashcan (and They’re Amazing!)http://blog.foodnetwork.com/fn-dish/2015/03/photos-guy-fieri-makes-nachos-in-a-trashcan-and-theyre-amazing/
http://blog.foodnetwork.com/fn-dish/2015/03/photos-guy-fieri-makes-nachos-in-a-trashcan-and-theyre-amazing/#commentsMon, 02 Mar 2015 19:00:07 +0000http://blog.foodnetwork.com/fn-dish/?p=85559Leave it to Guy Fieri to turn a simple live cooking demo into an all-out party, complete with pumping music, plenty of The Drunk Donkey cocktails and, of course, over-the-top eats. That’s just what happened at the 2015 South Beach Wine & Food Festival when Guy dished out the cheesiest, meatiest nachos ever … in a trashcan. This nontraditional (and clean) vessel was the only container large enough to hold his super-layered snack — so large, in fact, that when it came time to serve the nachos, Guy needed a few friends’ help to flip the can over.

]]>http://blog.foodnetwork.com/fn-dish/2015/03/photos-guy-fieri-makes-nachos-in-a-trashcan-and-theyre-amazing/feed/0Grapefruit-Arugula Salad — Meatless Mondayhttp://blog.foodnetwork.com/fn-dish/2015/03/grapefruit-arugula-salad-meatless-monday/
http://blog.foodnetwork.com/fn-dish/2015/03/grapefruit-arugula-salad-meatless-monday/#commentsMon, 02 Mar 2015 17:00:56 +0000http://blog.foodnetwork.com/fn-dish/?p=85485It’s no surprise that salads sometimes get a bad rap for being boring; after all, a plate of lettuce and a drizzle of dressing isn’t exactly a satisfying meal. The key to making a salad, especially a meatless one, hearty is layering flavors and textures. While traditional mixed greens are a go-to pick for lettuce, try swapping in arugula or endive to experiment with new tastes, then pair them with bold mix-ins like fresh vegetables and filling proteins, like eggs or nuts. When it comes to dressing, ditch the bottled stuff in favor of a DIY mixture — most vinaigrettes come together in mere minutes with ingredients you likely already have on hand.

Food Network Magazine’s Grapefruit-Arugula Salad (pictured above) is full of color and crunch, as it’s brimming with peppery greens, plus fresh celery and endive for a mix of crispness. While fresh grapefruit segments promise a refreshing bite, the next-level walnuts, baked with a cumin-brown sugar coating, offer a welcome smoky sweetness and a hefty crunch to round out the meal. Before serving, toss the salad with a creamy yogurt-based vinaigrette laced with lemon juice for even more citrus flavor.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

]]>http://blog.foodnetwork.com/fn-dish/2015/03/grapefruit-arugula-salad-meatless-monday/feed/0Confessions of a Mommy Blogger: 5 Dinner Shortcuts Every Parent Needshttp://blog.foodnetwork.com/fn-dish/2015/03/confessions-of-a-mommy-blogger-5-dinner-shortcuts-every-parent-needs/
http://blog.foodnetwork.com/fn-dish/2015/03/confessions-of-a-mommy-blogger-5-dinner-shortcuts-every-parent-needs/#commentsMon, 02 Mar 2015 14:30:58 +0000http://blog.foodnetwork.com/fn-dish/?p=85461There are four small kids in my house right now, and I’m going to make dinner for all of them. Like I do (nearly) every night. But in order to make all these fresh meals, the ones that the kids like, that my husband enjoys and that I feel good about serving, there are going to be some shortcuts made. Like there are (nearly) every night. Here are a few of my secrets for getting it all done.

1. Use That Netflix Subscription to Your Full Advantage: There is no shame in putting on a video for the kids while you cook dinner. That gives you 22 minutes to get something accomplished while the kids bliss out. Tip: Just be clear ahead of time about how MANY videos or how LONG they’ll be watching. My kids go crazy if they think I’m pulling the plug prematurely. The last thing you want to start dinner with is mutiny.

2. Repurpose Leftovers with Confidence: On the incredulity scale, “This again?” is about a 9.5 at the dinner table. There’s also this: As a food blogger I’m constantly testing new recipes. Sometimes things are a hit, and sometimes they’re not. Either way, I love having a second life planned out for dinners like London broil (which later becomes a pot of beef stew), roasted chicken (which shows up again in a casserole) or meatballs that start out on pasta and end up on sub sandwiches. Sometimes the second time is a charm.

3. Garlic Powder Is Good: When I’m in a time crunch or when I’m so tired I suspect I’m getting sick (and later realize it’s just the cumulative effect of one zillion snow days), I use a teaspoon of garlic powder any time a recipe suggests that I drag out a cutting board and knife just for a clove of the fresh stuff. (I also keep frozen cubes of ready-to-go garlic in my freezer.)

4. Rotate Favorite Sides: I always have a few veggies on hand — oven-roasted broccoli or cauliflower, pan-fried carrots with rosemary and skillet spinach with garlic — that I cook once a week and know so well I never need go to the trouble of consulting a recipe or wondering whether I have the ingredients I need. Even better, the kids love every one of them.

5. There’s Always Pizza: By the time Friday rolls around, I’m typically ready to ditch the kitchen, and rather than grump out at the thought of making ANOTHER meal, I make a call to the good people at the pizza place. (Sandwiches, eggs or Breakfast for Dinner are also totally reasonable solutions at these times.) If I’m cooking fresh meals most of the time, my family will reap those benefits in both nutrition and family time. If I’m driving myself crazy with it, well, you know how that goes.

No matter chefs’ culinary skill levels or the amount of time they’ve prepared for competition, nothing can ready them for battle on Cutthroat Kitchen. Combined with the fierce time constraints in any given round, the unruly sabotages doled upon them practically guarantee they must reimagine any preconceived ideas about their dish and simply attempt to finish on time. For many finalists, however, the only way to complete the round is to offer a deconstructed version of their dish, featuring just its parts, which when combined, may make up a whole.

Such a maneuver is risky, as judges — especially seasoned ones like Antonia Lofaso, Jet Tila and Simon Majumdar — can see past a chef’s mention of purposely deconstructing a dish and realize that it’s likely a last-ditch effort to plate his or her food. On tonight’s all-new episode, Chef Jenny was faced with a doozy of a sabotage that landed her in a racecar seat, so her ability to cook quickly was compromised. And much to the judge’s horror, Chef Jenny told Antonia that her lasagna was “deconstructed.” Antonia explained of her reaction to Alton Brown on the host’s After-Show, “I almost can’t take it seriously when they say ‘deconstructed’ to me anymore.” Alton added, “Because nobody actually does it unless they’re in trouble.” Antonia said of Chef Jenny sarcastically, “She’s like, ‘Oh, I really meant to just throw the noodle down the center and put some raw tomato on it with a dollop of ricotta.'” Ultimately the curse of the deconstructed dish struck again: Chef Jenny said goodbye after the lasagna round.

Click the play button on the video above to hear more from Antonia and Alton, then catch up on more After-Show commentary on FN Dish.

]]>http://blog.foodnetwork.com/fn-dish/2015/03/cutthroat-kitchen-altons-after-show-703/feed/0This Balletic Beer-Can-Making Video May Make Your Heart Leaphttp://blog.foodnetwork.com/fn-dish/2015/03/this-balletic-beer-can-making-video-may-make-your-heart-leap/
http://blog.foodnetwork.com/fn-dish/2015/03/this-balletic-beer-can-making-video-may-make-your-heart-leap/#commentsSun, 01 Mar 2015 20:00:04 +0000http://blog.foodnetwork.com/fn-dish/?p=85500Ballerinas have their leaps; beer has its hops. Nevertheless, beer cans and ballet dancers would seem to have little in common — until you watch this unexpectedly graceful video about the making of aluminum beer cans.

After taking their bows in the factory, these cans will go on to contain Hops on Pointe beer, a pale lager (6.7 percent alcohol) created by Wellington, New Zealand, brewery Garage Project for the Royal New Zealand Ballet.

The Garage Project calls its beer and ballet pairing, originally bottled, “an unusual pas de deux,” noting that it “teases the boundaries between high and low culture.”

The beer itself is made with “premium German malts, Nelson Sauvin hops and finished with a champagne yeast” and is described by Garage Project as “a pale gold lager with a crisp, clean palate, rich tropical fruit aromas and tight champagne bubbles.” The brewery’s website cheekily quips that Hops on Pointe is “available at all good barres.”

The ballet-and-beer connection seems especially pointed in the video, which is set to Mozart’s Symphony No. 40 in G Minor. The movement of the machines — their pumping and spinning and gentle throbbing — speaks to their power and strength. And the shiny cans fly by and line up in a manner that appears perfectly choreographed and, at moments, winningly — almost humanly — imprecise.

]]>http://blog.foodnetwork.com/fn-dish/2015/03/this-balletic-beer-can-making-video-may-make-your-heart-leap/feed/0How to Make Biscuits — Most Popular Pin of the Weekhttp://blog.foodnetwork.com/fn-dish/2015/03/how-to-make-biscuits-most-popular-pin-of-the-week/
http://blog.foodnetwork.com/fn-dish/2015/03/how-to-make-biscuits-most-popular-pin-of-the-week/#commentsSun, 01 Mar 2015 17:00:55 +0000http://blog.foodnetwork.com/fn-dish/?p=85430Whether you slather them with butter, spread them with jam or drench them in gravy, tall and fluffy biscuits are a tried-and-true comfort food, and this week’s Most Popular Pin of the Week. Check out the step-by-step photos below for details on how to turn out moist biscuits every time.

For more baking inspiration, check out Food Network’s Sweet Start board on Pinterest.

]]>http://blog.foodnetwork.com/fn-dish/2015/03/how-to-make-biscuits-most-popular-pin-of-the-week/feed/0The 8 Recipes Food Network Magazine Editors Really Want You to Makehttp://blog.foodnetwork.com/fn-dish/2015/03/the-8-recipes-food-network-magazine-editors-really-want-you-to-make/
http://blog.foodnetwork.com/fn-dish/2015/03/the-8-recipes-food-network-magazine-editors-really-want-you-to-make/#commentsSun, 01 Mar 2015 14:30:35 +0000http://blog.foodnetwork.com/fn-dish/?p=85169Does the blistery cold weather, or the mere fact that summer is still months away, have you longing for a vacation ASAP? While a last-minute exotic escape may not be in the books, the global edition of Food Network Magazine can help make winter more bearable and delicious. Filled with over 100 new recipes, the March issue of Food Network Magazine lets you experience new flavors and colorful spices inspired by the Caribbean, Thailand, Spain and more in your home kitchen.

What should you try first? Browse through Food Network Magazine staff’s picks for inspiration. Here the editors share their favorite dishes as well as the recipes they can’t wait to try. (No, they don’t get to try each and every recipe developed by Food Network Kitchen.) Just like you, they’re bookmarking recipes and taking their own copies into the kitchen.

“I’m slightly obsessed with the Dulce de Leche Cookie Bars (pictured above) Dreamy Dulce de Leche. It was November when we were shooting this issue. After we photographed the bars, the food stylist put out a plate of them and I spent the rest of the afternoon trying not to eat them all. I wound up making them the following week for Thanksgiving — in pie form! They were a bigger hit than any of the usual Thanksgiving desserts.” — Liz Sgroi, Food Director

“I can’t get enough of our homemade Shichimi Togarashi spice mix. When we tested it in the office on cream cheese-topped bagels, everyone went nuts for it — we think it tastes like a Japanese version of ‘everything’ seasoning. One great tip that didn’t make it in the issue: You can make your own dried orange peel in the microwave. Place fresh orange zest on a paper plate or towel and nuke it for 20 seconds at a time on high until it is fully dry.

I was on set when we shot Ching-He Huang’s Dan Dan Noodles and they looked and smelled awesome, so that’s the first recipe I’ll be making from the March issue.” — Lisa Cericola, Senior Editor

“I [also] couldn’t stop putting the togarashi (page 55) on everything — my favorite weekend breakfast is to sprinkle it on a bagel with lox. One of the perks of my job is that there are always spices left over after photo shoots so took some home, picked up the seaweed and dried orange, and went a little crazy making jars for my parents and boyfriend.

I brought the Stuffed Italian Meatballs (No. 2 in the [magazine] and pictured above) to a party and they got glowing reviews. Gooey cheese in the middle of a meatball? Yes, please! Such a simple trick, but everyone’s reactions after their first bite were the exact same range of emotions: What is this I’m biting into? Wait … it’s cheese. There’s cheese INSIDE of these meatballs? Seriously?! Why didn’t I think of that? I’m trying this next time I make meatballs!”

— Ariana Phillips, Senior Associate Food Editor

“I’m torn between making the baklava (pictured above) or Katie Lee’s Pizza Margherita (pictured at top) first. I recently visited Turkey and have been eager to try re-creating the delicious Ottoman sweets I had there, but I also just bought a new pizza stone. The way Katie described the pies at Da Baffetto got me craving the thin, cracker-y Roman-style crust and gooey mozzarella!” — Sarah Bruning, Senior Editor

“I love the March issue — it’s a delicious trip around the world and it was so much fun in the planning. One of my favorite things is the Weeknight Cooking section — it’s awesome seeing how many international meals can be thrown into the mix for a quick weeknight dinner. I’ve adopted shakshuka into my repertoire — it’s so easy to make the tomato sauce and you don’t even notice that you’re having breakfast for dinner!

I’m also super excited about making Sunny Anderson’s bibimbap (pictured above). I love eating this meal at Korean restaurants: the combination of sizzling meat, spicy sauce, bright veggies and crisp rice is such a winner. This version looks super easy to make at home!” — Yasmin Sabir, Senior Editor

]]>http://blog.foodnetwork.com/fn-dish/2015/03/the-8-recipes-food-network-magazine-editors-really-want-you-to-make/feed/15 Reasons Trisha’s Southern Comfort Potluck Menu Is the One to Makehttp://blog.foodnetwork.com/fn-dish/2015/02/5-reasons-trishas-southern-comfort-potluck-menu-is-the-one-to-make/
http://blog.foodnetwork.com/fn-dish/2015/02/5-reasons-trishas-southern-comfort-potluck-menu-is-the-one-to-make/#commentsSat, 28 Feb 2015 21:00:28 +0000http://blog.foodnetwork.com/fn-dish/?p=85476You don’t need to speak with a delightful drawl or live in a house with a wraparound porch to tuck into some serious Southern comfort. In fact, Trisha Yearwood’s Southern Comfort Potluck menu should be next up on your roster no matter where you call home. Complete with a few unexpected twists, these down-home favorites are notable for their convenience — and then some. Let us list the ways!

1. It’s perfect for kids (or, ahem, the picky eaters in your group).

If you’re feeding little and big kids alike, your menu should feature a little something that everyone can agree on. Without a doubt, slathering Trisha’s homemade Pimento Cheese Spread over white bread for a simple sandwich is the one unifying force you can rely on. To make her spread, Trisha blends sweet pimento peppers, sharp cheddar cheese and mayo in her food processor until it becomes smooth and creamy. Cut off the crusts while you’re at it so that the adults will notice your simple touches and the picky eaters (aka the no-crust kids) won’t pitch a fit. That way, everyone and anyone will dig in without a hitch, and your little sandwiches get a little tea party flair in the process.

2. You can invite your vegetarian pals without a problem — and they’ll leave satisfied.

What’s the point of serving a centerpiece that not everyone can enjoy? Instead of solely appealing to the meat eaters, appease your vegetarian friends and serve up Trisha’s Chickless Pot Pie, a meatless riff on the comfort food classic that’s just as decadent without the meat. Load up the filling with peas, carrots and potatoes, and wrap it with buttery premade pie dough to seal in all the flavors.

3. You probably have many of the ingredients on hand.

Sure, you’ll have to hit the store for the asparagus, but you probably have the rest of the ingredients for this creamy, layered Asparagus Casserole in your pantry or fridge. Crumble up saltine crackers for a crunchy-salty topping, blend milk and cheddar on the stove for an easy cheese sauce, and hard-boil the eggs sitting in your fridge for an added topping. Bake it all in a casserole dish until golden, and you’ve got yourself a comforting veggie side.

4. You can make a good portion of it ahead.

To save on time, assemble Trisha’sGarlic Grits Casserole ahead of time. When you’ve got 45 minutes until go time, take the casserole dish from the fridge, pop it into the oven, then bake until the cornflake-topped dish is creamy on the inside and extra crispy on the top.

5. It even includes dessert.

Hello! What would a Southern menu be without a sweet ending? Trisha’s elegant yet understated Banana Pudding Cake plays off classic Southern banana pudding. Instead of piling wafers and pudding into a trifle dish, Trisha slathers creamy vanilla pudding between two moist banana cakes (made with wafers in the batter!). It’s the perfect conclusion to a bountiful potluck with friends and fam.